Black Sesame Caterpillar Bread 黑芝麻毛毛蟲麵包｜鬆軟的優格麵團直接法 скачать в хорошем качестве

Black Sesame Caterpillar Bread 黑芝麻毛毛蟲麵包｜鬆軟的優格麵團直接法

之前做過抹茶口味的毛線球麵包，這次是類似款的毛毛蟲麵包！毛線球的做法是把內餡完全包在麵團裡，這次做的毛毛蟲麵包則是會露出內餡，所以質地比較鬆散或者會流動的內餡就比較適合用毛線球的做法。如果像我這次做的芝麻餡還有辦法塑形的質地，用毛毛蟲做法就沒問題，不會整個爆餡、掉得到處都是。 . I’ve made matcha “wool ball” bread before, and this time I tried a similar style—caterpillar bread! The wool ball method fully wraps the filling inside the dough, while the caterpillar style leaves the filling exposed. That’s why softer or more runny fillings work better for the yarn ball method. For firmer fillings like the black sesame one I used this time, the caterpillar style works great—no bursting and no messy spills. . 食材 Ingredients▼ ○麵團 Dough 高筋麵粉 200 g bread flour, 200 g 優格 85 g yogurt, 85 g 蛋 1 顆 egg, 1 無鹽奶油 20 g unsalted butter, 20 g 糖 10 g sugar, 10 g 鹽 1/4 小匙 salt, 1/4 tsp 酵母 2.5 g instant yeast, 2.5 g ○內餡 Filling 黑芝麻粉 50 g black sesame powder, 50 g 糖 25 g sugar, 25 g 無鹽奶油 35 g unsalted butter, 35 g . ■中文完整圖文食譜： https://bit.ly/4k1X0Ro . 步驟 Instructions▼ . ●Making the Dough 1. In a mixing bowl, add the egg, yogurt, sugar, yeast, flour, and salt. 2. Mix all ingredients on low speed for about 3 min to combine. 3. Cover with a damp cloth and let the dough rest for 15 min. . ◆15 min. later◆ 4. Knead on medium speed for 5 min. 5. Add softened butter. 6. Mix on low speed for another 3 min until the butter is fully incorporated. 7. Turn the dough over and mix briefly. 8. Continue kneading on medium speed for 10 min. 9. Knead until the dough can be stretched thin without tearing, forming a windowpane. 10. Lightly grease the mixing bowl with oil. 11. Shape the dough into a ball and place it in the mixing bowl. 12. Cover with a damp cloth and let the dough proof in a warm place for about 60 min. . ●Making the Filling 13. Add black sesame powder, sugar, and butter to a food processor. 14. Mix well. 15. Transfer to the fridge to chill. . ◆60 min. later◆ 16. The dough has doubled in size. 17. Transfer the dough to a lightly floured work surface. 18. Deflate the dough by pressing it down. 19. Shape the dough into a ball. 20. Divide the dough into 6 equal pieces. 21. Shape each piece into a ball. 22. Remove the chilled filling from the fridge. 23. Divide the filling into 6 equal parts. 24. Shape each piece into a ball. 25. Work with one piece of dough at a time. 26. Gently press it flat, then roll it out. 27. Place one portion of filling in the center. 28. Wrap the dough around the filling and pinch the seam closed. 29. Gently press it flat, then roll it out into a rectangle. 30. Score thin lines on the surface of the dough to expose the filling. 31. Flip it over and roll it up. 32. For another style, diagonally score thin lines on the surface of the dough to expose the filling. 33. Flip it over and roll up. 34. Pinch the two ends together to form a wreath shape. 35. Let the dough rise for 45 min. . ◆45 min. later◆ ●Preheating the Oven to 350℉/180℃ 36. Brush the surface of the dough with egg wash. 37. Transfer to the preheated oven. 38. Bake at 350℉/ 180℃ for 15 min. . ◆15 min. later◆ 39. Enjoy! . ◆Instagram：xinxin_cuisine — 心心現居美國灣區，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與生活日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 lyixin1201@gmail.com